What you see here is future apple pies. Tote of apples in the foreground, peeled apples and the gyzmo in the background. One night last week heard this buzzzz, buzzzz, buzzzz sound coming from the back kitchen - like a drill - buzzzz, buzzzzz, buzzzz.
Sure ' nuff it was a drill all rigged up to peel apples. One of those fancy hand cranked apple peeler thingies disassembled and mounted on a hand drill. Works really slick.
Let's see, how can I explain this further? Restaurant is open 363 days a year. A minimum of two made and baked on-site apple pies are needed each day January through April and four to six apple pies each day from May through December. That's...like almost 1,500 apple pies, thus the gyzmo.
More math. Each day one or two of these also: sour cream raisin, lemon meringue, chocolate, strawberry, pumpkin, pecan, banana cream, coconut cream and a lemon cream cheese that is so delicious I know folks who would arm wrestle you for the last piece.
More math. Each day one or two of these also: sour cream raisin, lemon meringue, chocolate, strawberry, pumpkin, pecan, banana cream, coconut cream and a lemon cream cheese that is so delicious I know folks who would arm wrestle you for the last piece.
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